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Dongjia Diyi·Jingwei Jiagecai (Yihua Zhuang Store)

Home-style Chinese cuisine · ⭐ 4.6

No. 3 Yijin Bei Street Courtyard, Yijing Wanhe, Building 5, 1st Floor, Unit 102

Dishes

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  Colorful Chicken丝 Noodle Salad

  Five-color chicken丝 salad is made primarily from chicken breast, rice noodles, carrots, cucumbers, wood ear mushrooms, and other ingredients. The ingredients are sliced into thin strips and mixed with seasonings to create a colorful and flavorful dish.
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  Traditional Taizhou Tofu

  Old-style Taizhou tofu is a traditional dish made with soft tofu, pork mince, dried shrimp, and mushrooms, slowly stewed or steamed. Tofu is cut into pieces, lightly fried until golden, then cooked with seasonings and ingredients to absorb the savory broth.
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  Shandong Fried Chicken

  Shandong stir-fried chicken is a dish primarily made with chicken as the main ingredient, typically using whole chicken or chicken pieces, combined with辅料 such as green onions, ginger, garlic, and chili peppers, and cooked through high-heat stir-frying. Seasonings like soy sauce and cooking wine may be added during preparation to enhance flavor and ensure tender texture.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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  Mixed Seafood in Spicy Sauce

  Laozhi Quanjiafu is a dish made by cooking a variety of ingredients together, primarily including fish balls, shrimp paste, beef slices, tofu skin, wood ear mushrooms, and carrots. After blanching or boiling the ingredients, they are dressed with a sauce made from soy sauce, vinegar, sugar, garlic, and chili oil, then mixed well before serving.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stone Pot Curry Beef

  Stone pot curry beef is a dish made with tender beef, curry sauce, and various vegetables cooked in a stone pot. It has a tender texture and rich curry flavor.
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  Sugar-oil pancake

  Sugar oil cake is a traditional Chinese pastry made from flour mixed with sugar and oil to form a dough, which is fermented and then pan-fried. Its surface is golden and crispy, while the inside is soft and sweet, with a rich aroma of sugar and oil.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Dong's Cold Noodles

  Dongjia Da Lapian is a dish primarily made with lapian, combined with shredded cucumber, shredded carrot, wood ear mushrooms, and other vegetables, then dressed with a specially prepared sauce and served chilled. The lapian is thin, translucent, and smooth, the vegetables are crisp, and the sauce is rich and aromatic—offering a perfect balance of color, aroma, and flavor.
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  Dong's Signature Eggplant

  Dong's signature eggplant is made from fresh purple eggplants, carefully prepared through a meticulous process. The eggplants are first deep-fried until golden and crispy, then slowly stewed with a specially crafted sauce to fully absorb the rich flavors, resulting in an appealing color and aroma.
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  Dong's Crispy No-Grease Roast Duck

  Dong's Crispy No-Grease Roast Duck uses plump ducks that are specially marinated and roasted over fruitwood charcoal. The resulting duck has a crispy skin and tender meat, best enjoyed with thin pancakes, scallion strips, and sauce.

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